Ingredients:

Directions:

Soak cedar grilling plank in water for at least one hour, making sure it’s completely submerged.

Make pie filling by mixing together oats, cinnamon, nutmeg, brown sugar and beer. Make top crust by cutting pie dough into strips and weaving it into a lattice pattern (see photo.) Set the “crust” aside.

Heat grill to medium-high heat (400ºF). Stuff apples with filling, add to plank, then put on the grill. Close the lid and let “bake” for around 20 minutes, or until they have softened.

Once the filled apples are almost done, add the top crust to the apples and let “bake” for 5 more minutes, or until the Filo is cooked and golden brown. Remove from the grill and enjoy!

This red, white and blue popcorn has a secret ingredient that will add a little firecracker to your celebrations. Everyone will love the Pop Rocks, the candy that pops and crackles in your mouth like a firework, in this yummy treat! This recipe is easy enough for the novice of crafter and your kiddos can even help with the chocolate drizzling and sprinkles. Happy Memorial Day!

Ingredients:

1 Bag Microwavable Popcorn

1/3 Cup Red Chocolate Candy Melts

1/3 Cup Blue Chocolate Candy Melts

2 Tablespoons Red, White & Blue Sprinkles

1 Bag Red or Blue Pop Rocks

Directions:

Pop popcorn and spread out on a piece of wax paper, removing all unpopped popcorn kernels. Melt 1/3 cup blue chocolate candy melts according to package, taking care not to over melt. I recommend microwaving in 30 second intervals and mix in between until fully melted. Drizzle the blue chocolate over the popcorn using a fork. Melt 1/3 cup red chocolate candy melts according to package and drizzle over the popcorn. Sprinkle 2 tablespoons sprinkles and Pop Rocks over the chocolate. Allow chocolate to harden and then enjoy!

Directions:
1. Preheat oven to 350 degrees F.
2. Sift cake flour, 3/4 cup sugar and salt 3 times.
3. In an electric mixer fitted with a whisk attachment, or you can use a hand mixer, combine the egg whites, cold water, cream of tartar, vanilla and almond extract. Beat on high until the mixture if stiff and glossy, but not dry. Fold in 3/4 cup of sugar 2 tablespoons at a time.
4. Fold in flour and sugar mixture a little at a time. Bake the batter in an ungreased 10-inch tube pan about 45 minutes or until the cake is golden and a toothpick tester comes out clean when inserted into the center of the cake. invert pan to cool.
5. Make filling by placing whipping cream in the bowl of a mixer fitted with a whisk attachment. Whip cream until soft peaks form. Slowly add the sugar. Stir Stonewall Kitchen Wild Maine Blueberry Champagne jam until smooth (heating the jam slightly in the microwave may help). Combine the jam and mascarpone, mix until uniform. Fold jam and mascarpone cheese into the whipped cream until smooth. Chill in refrigerator while cake cools.
6. Once cake cools completely, remove cake by cutting around the edges and center tube and then around the bottom. Cut cake in half, horizontally, gently with a serrated knife. Form a trough by pulling out some of the cake in the center of the bottom half. Fill trough with Blueberry filling. Place top half of cake over filling. Dust cake with confectioners’ sugar and serve.

Directions:
1. Make cake mix in two 8-inch round cake pans according to package instructions. Cool completely and cut into 1- inch cubes.
2. In a mixer, fitted with a whisk attachment, whisk the mascarpone cheese. Slowly add the heavy cream and whisk on high making sure the cream is incorporated into the cheese. Scrap down the sides of the bowl periodically. Whisk until the mixture is thick and forms soft peaks. Add the vanilla and sugar, mix.
3. In a trifle bowl, measuring approximately 8½ inches high and 5 inches wide, layer 1/3 jar of Stonewall Kitchen Dulce de Leche Sauce, one half of the cake cubes, ¼ of the mascarpone cream, 1 sliced banana, and sprinkle with 1/3 of the toffee bits and 1/3 chopped chocolate bar. Repeat these layers. Finish layering with ¼ of the cream filling, sliced banana the remaining 1/3 Stonewall Kitchen Dulce de Leche Sauce, then the rest of the cream filling topped with the rest of the toffee and chopped chocolate.

Directions:
1. Pre-heat grill or oven to 350 degrees.
2. Butter a 10” bundt pan and lightly dust the inside with flour.
3. Sift together and set aside the flour, baking powder and salt.
4. In a mixer, or by hand, cream sugar and butter until light and fluffy.
5. Add eggs, blending well, and then add sour cream and vanilla. Mix until combined.
6. Gradually fold in flour, baking powder, and salt into creamed mixture until just blended.
7. Reserve 1/2 cup of batter and mix with 3/4 of the jar of blueberry jam.
8. Pour 3/4 remaining batter into the prepared pan, smoothing to the edges and creating a slight “trough” with a spatula.
9. Gently spoon the blueberry mix into the batter “trough”, being careful not to touch the side of the pan.
10. Spread the remaining batter over the jam and smooth the top.
11. Set pan on middle rack in the oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan and a cake tester (or toothpick) inserted in the center comes out clean.
12. Cool on a wire rack for at least 30 minutes. Turn onto a plate, sprinkle with confectioners sugar, drizzle with remaining jam and enjoy!